Tea Brined Smoked Wild Turkey Paired with a Fall Spice Pendleton® 1910 Bourbon Mule
For me, the hunt doesn’t end when the tag gets filled. That’s just the beginning. The real Thanksgiving tradition for me is making an incredible meal with Wild Game and matching it with the perfect drink recipe to accentuate the flavors and honor the harvest.
This year is a tea brined smoked wild turkey, paired with a Fall Spiced Pendleton® 1910 Bourbon Mule. I partnered with Pendleton Whisky to share my favorite Thanksgiving Wild Game feast.
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Why Wild Turkey Deserves Better Than “Just a Meal”
A wild turkey isn’t the same as the bird you grab at the grocery store. It’s leaner, richer, more honest. Every bite comes earned. When you cook it right, you’re honoring the animal and the effort that went into the hunt.
This recipe is simple, quick, and keeps the bird moist and doesn't dry it out. It’s not just for wild birds. Any turkey prepared this way will surely be a showstopper.
Wild Turkey Tea Brined & Smoked Recipe
Ingredients (Brine)
- 4 cups brown sugar
- 4 cups kosher salt
- 4 sticks whole cinnamon
- 2 tsp whole juniper berries
- 2 tsp whole black peppercorns
- 2 tsp whole coriander seeds
- 6 whole star anise pods
- 2 cups loose-leaf tea (strong and flavorful)
- 4 oranges, sliced
- Cheesecloth
- Butcher’s twine
- 1 gallon water
Brine Method
1. Bring 1 gallon of water to a boil.
2. Place whole cinnamon sticks, whole star anise pods, whole juniper berries, whole black
peppercorns, whole coriander seeds, and loose-leaf tea into cheesecloth and tie shut with butcher’s
twine.
3. Add salt, brown sugar, sliced oranges, and the cheesecloth spice sachet.
4. Stir until dissolved; remove from heat and cool completely.
5. Submerge turkey in brine for 24–48 hours (or inject for faster marination).
Smoking Instructions
1. Remove turkey, rinse lightly, and pat dry.
2. Preheat smoker to 180°F and smoke for 2 hours.
3. Increase to 210°F and smoke 1.5–2 hours until internal temperature reaches 165°F.
4. Rest turkey 15–20 minutes before slicing.
Tips
- Strong teas like Earl Grey or lapsang souchong add depth.
- Butter the skin before smoking for added richness.
- Tent with foil if skin darkens too quickly.
Fall-Spiced PENDLETON®1910 BOURBON Mule
Ingredients (1 cocktail)
-
Pendleton® 1910 Bourbon
- 0.5 oz fresh lime juice
- High-quality ginger beer (strong spice recommended)
- 1 whole cinnamon stick
- 2 whole cloves
- Ice
- Optional garnish: lime wheel, apple slice, extra cinnamon stick
Method
- Prepare the spiced base:
- Add the cinnamon stick and 2 whole cloves to a copper mule mug or mixing glass.
- Pour in the 2 oz Pendleton® 1910 Bourbon
- Lightly muddle or press the spices against the bottom of the mug to release aromatic oils (do not crush to powder).
- Add 0.5 oz fresh lime juice.
- Fill the mug with ice.
- Top with high-quality ginger beer until the mug is full.
- Give the drink a gentle stir to integrate without breaking carbonation.
- Garnish (optional) with a lime wheel, apple slice, or an extra cinnamon stick.
Flavor Notes
This version keeps the profile clean and spirit-forward. The Pendleton® 1910 Bourbon brings caramel and oak sweetness, the ginger beer adds heat, and the whole cloves + cinnamon infuse a subtle fall spice without overpowering the drink.
A Meal That Means Something
Filling a tag is great — but making use of the meat is where the real respect shows. Sitting down with a plate of wild turkey and a Pendleton® 1910 Bourbon Mule is more than dinner. It’s a reminder:
You put in the miles.
You made the shot.
You honored the animal.
And now you get to enjoy the reward.
Hunt hard. Cook well. Drink smooth.